I spent years trying to find the perfect Spanish rice recipe to compliment many of my dishes. It’s much harder than you think! As a kid, I used to order just rice at one of my favorite restaurants in my hometown. It was perfectly cooked just a tad crispy, but also had a sticky and fluffy texture. I remember a slight tomato taste, nice subtle seasonings, and even a healthy dose of garlic. It was darn delicious.
I am introducing you to my version. I use it often for taco night, any Mexican dish, or for burrito and taco bowls. It’s not quite the same, but it is still darn delicious! I have also used this with brown rice and find it to be almost as good, but not quite. The best version is done with Jasmine rice.
Start by heating up butter into a large skillet. Add in onion and garlic. After about 5 minutes, add the rice and let it brown and cook for another 5-8 minutes. Throw in some cumin:
Then it’s time to add in tomato paste and chicken broth. Cover and simmer on low for about 15 minutes. Set aside for another 5 minutes. Garnish with green onion or cilantro. Done!
- 1.5 cups uncooked Jasmine rice
- 3 tbsp. butter
- 1/2 cup diced white onion
- 3 cloves minced fresh garlic
- 2 tsp cumin
- 3 tbsp. tomato paste
- 3 cups Chicken broth
- Heat a large skillet to medium heat.
- Melt butter, and add onion & garlic.
- Saute for 5 minutes until fragrant and softened.
- Add rice, cook another 5-8 minutes until rice becomes slightly golden,
- Add cumin, tomato paste, and chicken broth.
- Bring to a slight boil.
- Reduce heat to low and cover.
- Simmer for 15 minutes or until rice has absorbed the liquid.
- Set aside for 5 minutes and then serve!